Peanut butter fudge stripe cookies are peanut butter cookies dipped in chocolate candy melts on the bottom and drizzled with fudge stripes on top. They're the perfect balance of nutty sweetness and indulgent chocolate in every bite.
Move over, peanut butter blossoms! If you're a peanut butter and chocolate lover, you're going to fall head over heels for these Peanut Butter Fudge Stripe Cookies.
Not only do they taste absolutely irresistible, but they also look bakery-worthy-making them perfect for holiday trays, cookie exchanges, parties, or simply treating yourself at home.
Ingredients
- Butter
- Peanut Butter
- White Granulated Sugar
- Light Brown Sugar packed
- Large Egg
- All-Purpose Flour
- Baking Soda
- Baking Powder
- Salt
- Chocolate Candy Melts or Chocolate Almond Bark
How to Make Peanut Butter Fudge Stripe Cookies
- Preheat the oven to 375℉. Line a baking sheet with parchment paper or a silicone mat.
- In an electric mixer, combine butter, peanut butter, white sugar, brown sugar, and egg until well blended. Add flour, baking soda, baking powder, and salt, and mix well.
- Using a small cookie scoop, add a scoop (about 1 tablespoon) of cookie dough to the baking sheet, 2″ apart.
- Bake in the oven for 11-12 minutes. Let fully cool on a wire rack.
- Microwave chocolate candy melts or almond bark at 30-second intervals until fully melted.
- On parchment paper, wax paper, or a silicone mat, add about ½-1 tablespoon of candy melt. Place a cookie on top and press down so that the candy melts cover the entire bottom of the cookie.
- Add the remaining candy melts to an icing bag with the top cut off, and drizzle on top of each cookie. Place the cookies in the refrigerator for 10-15 minutes to let the candy melts set.
Baking Tips
Use creamy peanut butter - It gives the dough a smooth, rich flavor and keeps the cookies from being crumbly.
Don't overmix once flour is added - Stir just until combined. Stirring too much develops gluten from the flour, which can make cookies tougher.
Scrape the bowl often - Scrape down the sides and bottom to make sure all of the ingredients are well mixed.
Don't overbake - Peanut butter cookies firm up as they cool, so pull them out when the edges are set and the centers still look a little soft.
Drizzle neatly - Transfer the melted chocolate candy melts to an icing bag (or a resealable bag with the corner snipped) to add the chocolate candy melts on top in clean lines. I did not use an icing tip; there’s no need, and it can also harden inside the tip.
If you use a spoon to drizzle, be sure it’s heated up enough to be nice and runny. Otherwise, you’ll have thick clumps of chocolate on top of the cookies.
Set before stacking - Let the chocolate candy melts fully harden in the fridge to prevent it from smudging.
Sprinkle with sea salt - A light sprinkle of sea salt over the chocolate drizzle adds a sweet and salty bite.
Recommended Recipes
- Bakery-Style Peanut Butter Drop Cookies
- Butter Pecan Drop Cookies
- Caramel Cookies with Chocolate Icing
- Chocolate Peanut Butter Drop Cookies
- Chocolate Thumbprint Shortbread Cookies
- Milk Chocolate Fondue
- Peanut Butter Cookie Cups
- Thick Toll House Chocolate Chip Cookies
- Turtle Bonbon Cookies
Peanut Butter Fudge Stripe Cookies
Ingredients
- ½ cup Butter room temperature
- ½ cup Peanut Butter
- ½ cup White Granulated Sugar
- ½ cup Light Brown Sugar packed
- 1 Large Egg
- 1 ¼ cup All-Purpose Flour
- 1 teaspoon Baking Soda
- ½ teaspoon Baking Powder
- ¼ teaspoon Salt
- Chocolate Candy Melts or Chocolate Almond Bark
Instructions
- Preheat the oven to 375℉. Line a baking sheet with parchment paper or a silicone mat.
- In an electric mixer, combine butter, peanut butter, white sugar, brown sugar, and egg until well blended. Add flour, baking soda, baking powder, and salt, and mix well.
- Using a small cookie scoop, add a scoop (about 1 tablespoon) of cookie dough to the baking sheet, 2" apart.
- Bake in the oven for 11-12 minutes. Let fully cool on a wire rack.
- Microwave chocolate candy melts or almond bark at 30-second intervals until fully melted. On parchment paper, wax paper, or a silicone mat, add about ½-1 tablespoon of candy melt. Place a cookie on top and press down so that the candy melts cover the entire bottom of the cookie.
- Add the remaining candy melts to an icing bag with the top cut off, and drizzle on top of each cookie. Place the cookies in the refrigerator for 10-15 minutes to let the candy melts set.
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